Simple, quick and tasty! Add Jerusalem artichokes a.k.a. Sunchokes to your root vegetable rotation.
Root vegetables were a big part of my childhood. We grew carrots and turnips, and supplemented these with farmer’s market bought beets, rutabagas, yams, and potatoes. As an adult I’ve ventured out and added lesser known root vegetables like Jerusalem artichokes, kohlrabi, and jicama. This recipe for Jerusalem artichokes is as simple as they come and requires very little effort to execute. It’s one of those five ingredients or less and one-pan recipes, but packs a lot of flavor. The miso sauce adds another level of flavor complexity and simply elevates the dish beyond the mundane and basic. “Glazed with miso sauce” just screams “special occasion” but it’s a great weeknight monotony breaker as well.
As I continue to explore and discover new foods and new methods of cooking, in parallel I always have my ear to the street for new music. With this month’s focus on all things Dallas I stumbled upon the artist/MC LowDallas who in my opinion is pushing the envelope a bit with respect to Dallas’ underrated hip hop scene. I appreciate his focus on lyrics of substance beyond the typical and saturated “gangsta” genre.
Jerusalem artichokes are neither from Jerusalem nor are they actually artichokes. They share a close relationship with sunflower. Texture and colorwise it’s a gnarly, brown-skinned tuber similar to ginger root. The name is actually derived from the Italian word “girasole” for sunflower and bears no relation with the city. It has a nutty, sweet taste profile that I describe as a cross between water chestnuts and jicama.
Great beats, better eats. Enjoy these roasted jerusalem artichokes with miso glaze!
Jerusalem Artichokes with Miso Sauce
- 2 cups Jerusalem artichokes peeled and cut into pieces
- 2 garlic cloves peeled and halved
- 1/4 cup olive oil
- 2 tablespoons white miso
- 1 teaspoon smoked sweet paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley
Heat olive oil in frying pan on medium heat.
Add garlic and sauté 1-2 minutes to infuse the oil.
Add the artichokes and season well with the paprika. Fry gently, stirring for a minute, then cover and cook for about 5-10 minutes. Shake the pan once or twice.
When the artichokes are tender, take the lid off and turn up the heat so you can brown them a little.
Add the miso to the pan and stir to mix well. Season with salt and pepper to taste. Serve with parsley.